Quiche Lorraine

5 de 8 votes

This quiche Lorraine is made with homemade shortcrust pastry and loaded with savory egg custard, smoky bacon, grated gruyère, and onions for extra flavor. Paired with a green salad, it makes the perfect appetizer, brunch, or lunch!

Type de plat: Entrées, Déjeuner

Cuisine: Française

Portions:

Calories par portion: 436kcal

Auteur: Emma Choi

Préparation: 20

Cuisson: 40

Temps total: 1

Matériel

Ingrédients

200 g bacon strips
½ onion , chopped
20 g butter (optional) , diced (1/6 US stick)
1 tsp cooking oil

egg mixture:

4 eggs
250 ml cream
80 ml milk
160 g grated “gruyère”
salt and pepper
nutmeg

shortcrust pastry:

250 g flour
½ tsp salt
1 egg yolk
125 g room temperature butter

US - M

Instructions

Prepare the shortcrust pastry – Combine all the shortcrust pastry ingredients in a stand mixer and mix for about 5 minutes until the dough forms (or knead manually for 15 minutes).
Wrap the dough in cling wrap and refrigerate for at least 30 minutes.
Prepare the egg mixture – While the dough is resting, whisk together the eggs, cream, milk, grated gruyère, salt, pepper, and nutmeg.
Cook the bacon and onion – Heat a pan with 1 tsp of cooking oil over medium heat. Add the onion and bacon strips, cooking for about 3 minutes. Set aside.
Roll out the dough – Dust a working surface with flour, then sprinkle some on the dough. Roll out the dough with a rolling pin until it forms a very thin layer (about 0.04 inch / 1 mm thick).
Assemble the quiche – Line your quiche mold with baking paper. Gently roll the pastry around your rolling pin and unroll it over the quiche mold.
Fit the dough into the mold. If using a pie mold, once the dough is in place, cut out the excess dough by rolling a rolling pin over the mold to get clean edges. Press the dough into the mold, trimming any excess dough for clean edges. Poke the base of the dough with a fork to prevent bubbling.
Place small dices of butter on the pastry surface.
Evenly distribute the cooked bacon and onion over the pastry.
Pour the egg mixture on top.
Bake the quiche – Preheat your oven to 360°F (180°C ). Bake for 30–40 minutes, checking for doneness. The quiche is ready when the custard is set (test with the tip of a knife) and the top is slightly golden brown.

Notes

Shortcut option – Store-bought shortcrust or puff pastry works well for this recipe.
Thin pastry – Roll the homemade crust to about 0.04 inch / 1 mm thick for even cooking. For thicker crusts, pre-bake the pastry (weighted with dried beans) at 360°F / 180°C for 10–15 minutes.
Mold size – A large, low pie mold (10-inch / 25 cm) works best, but other molds can be used.
Even topping distribution – Adding bacon and onion directly to the pastry ensures even distribution, rather than mixing them into the egg mixture.
Cheese – Traditional quiche Lorraine does not include cheese, but gruyère is a popular addition. Avoid strong cheeses like parmesan or cheddar.
Storage – Quiche can be refrigerated for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition